Easy Rustic Apple Tart with Phyllo Dough Recipe

Among the many sweet treats that grace our tables during this time of year, the Rustic Apple Tart stands out as a timeless classic. As the leaves turn fiery hues and the crisp autumn breeze fills the air, there's no better way to celebrate the fall season than by indulging in the warm, comforting flavors of homemade apple desserts.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: bakery recipe, easy recipe, fall recipe, fruit recipe, summer dessert

Servings: Servings

Calories: 955kcal

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Kitchen Essentials

Rectangle Tart Pans

Tart Pan

Dessert Plate

Apple Slicer

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Ingredients

Pastry

12 Phyllo Dough Pastry Sheets
2 Teaspoons Cinnamon
2 Teaspoons Granulated Sugar

Apple Filling

5 Medium Apples Peeled, cored, and sliced
2 Tablespoons Lemon Juice
1 Cup Granulated Sugar
1 Tablespoon Cinnamon

Instructions

Today I used 12 Phyllo dough sheets 9” X 14”.
Thaw Pastry Dough
First, thaw the phyllo pastry sheets. Do this in the refrigerator the night before making this recipe. Or, let the phyllo dough sheets sit for a few hours at room temperature the day of making the recipe.
12 Phyllo Dough Pastry Sheets
Preheat the oven to 375 degrees Fahrenheit.
Prepare Apples
Next, peel, core, and slice the apples. Place them in a large bowl.
5 Medium Apples
Add the lemon juice and mix to combine. This will help prevent the apples from turning brown.
2 Tablespoons Lemon Juice
Next add the sugar and cinnamon mixing to combine. Set it aside.
1 Cup Granulated Sugar, 1 Tablespoon Cinnamon
Prepare Pastry Dough
Melt the light butter in the microwave for 25-30 seconds in a microwave safe container.
Use a 9 X 13 baking pan and spray with non-stick baking spray. Optionally, you can add a parchment paper liner and spray that with non-stick baking spray for easy removal and cutting the dessert.
Next add two sheets of phyllo dough and use a pastry brush to brush with melted butter. Add two more sheets and brush again with the melted butter. Then sprinkle a teaspoon of granulated sugar and cinnamon over the dough. Continue adding the next two pastry sheets time brushing with melted butter and after every 4 sheets, sprinkle on a teaspoon of granulated sugar and cinnamon. (I used 12 sheets of pastry dough). Don't add the sugar and cinnamon on the last set of 4 as you will be adding the apple mixture. However, I wanted a more substantial pastry and adding the granulated sugar and cinnamon creates a nice caramel. Which compliments the apples nicely.
2 Teaspoons Cinnamon, 2 Teaspoons Granulated Sugar
When the final layer of dough is complete, add the apple mixture. However, make sure to stir to combine with any juices in the bowl. Pour the apples including the juice in the pan and gently spread over the dough layers.
Place in the oven and bake for 40 minutes at 375 degrees Fahrenheit. Until the apple slices are soft, and the pastry starts to crisp on the edges and turns a golden brown. You will also notice that the sugars are starting to caramelize on the edges.
Let cool for 15 minutes. Cut into 8, 2” X 6” rectangles.

Nutrition